• Home
  • About
  • Contact
  • Work With Me
  • Subscribe
  • Privacy Policy
    • Disclosure
    • Disclaimer
    • Terms and Conditions

Easy Peasy Foodie

easy, delicious, stress-free, family food

  • Recipe Index
    • Popular Recipes
    • Easy Midweek Meal Ideas
    • Under 30 Minutes
    • Traybakes
    • Easy Entertaining
    • Breakfast & Brunch
    • Soups, Salads & Light Meals
    • Sandwiches & Burgers
    • Main Courses
    • Side Dishes
    • Sauces & Dips
    • Desserts, Puddings & Cakes
    • Vegetarian & Vegan
    • Roundups
  • Reviews
  • Blogging Tips
  • Meal Plans
  • Easter
Home » All Recipes » Easy Midweek Meal Ideas » Sprout and Wild Mushroom Carbonara

All Recipes Easy Midweek Meal Ideas Main Courses Vegetarian & Vegan

Sprout and Wild Mushroom Carbonara

125 shares
Jump to Recipe Print Recipe
Sprout and Wild Mushroom Carbonara

A delicious vegetarian twist on a pasta classic, this Sprout and Wild Mushroom Carbonara is a great way to use up those leftover sprouts that are lurking in your fridge!

Sprout and Wild Mushroom Carbonara

It is quite inevitable isn’t it, that after Christmas the fridge is left groaning with all sorts of leftover bits and bobs from the big Christmas feast? And no matter how carefully you plan, there always ends up being a sad forgotten bag of sprouts lurking at the back of the fridge.  This Sprout and Wild Mushroom Carbonara is a lovely way to eat them up without repeating meals you’re probably a bit sick of by now!

Sprout and Wild Mushroom Carbonara

What is more this is a lovely seasonal and vegetarian twist on a traditional carbonara. I have switched out the usual pancetta and replaced it with the delicious flavours of pan fried sprouts and wild mushrooms. The buttery, nutty flavour of the sprouts and the garlicky, earthy flavour of the mushrooms complements the creamy eggy pasta beautifully and as a bonus, this recipe is super quick to do – easily done in under 15 minutes.

Sprout and Wild Mushroom Carbonara

Obviously if you are a vegetarian or serving this to a veggie, do bear in mind parmesan is not suitable for vegetarians, but you can get great veggie alternatives in the shops now such as Tesco Everyday Value Italian Style Hard Cheese, which is suitable for veggies. If you can’t get hold of vegetarian friendly ‘parmesan’, use cheddar or another similar vegetarian friendly cheese.

Sprout and Wild Mushroom Carbonara

If you are not a fan of wild mushrooms or you can’t get hold of these, just substitute for normal mushrooms. Or, alternatively, if you prefer a more traditional take on Carbonara, check out my Easy Peasy Carbonara. 

Sprout and Wild Mushroom Carbonara

 

Sprout and Wild Mushroom Carbonara
Print Pin
5 from 1 vote

Sprout and Wild Mushroom Carbonara

A delicious vegetarian twist on a pasta classic, this Sprout and Wild Mushroom Carbonara is a great way to use up those leftover sprouts that are lurking in your fridge!
Prevent your screen from going dark
Course Main Course
Cuisine British, Fusion, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 427kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 300 g spaghetti or linguine
  • 20 g butter
  • 200 g sprouts sliced finely
  • 100 g wild mushrooms (or sliced normal mushrooms)
  • 2 garlic cloves crushed or grated
  • 2 eggs preferably organic
  • Salt and pepper
  • 50 g vegetarian ‘parmesan’ finely grated, plus extra to sprinkle on top

Instructions

  • Cook the pasta according to packet instructions / your own preferences.
  • Melt the butter in a large frying pan and add the sprouts and mushrooms. Stir fry on a medium heat until golden brown. This should take about 5 minutes.
  • When the sprouts and mushrooms are almost done, add the garlic and fry for 1 more minute, then turn off the heat, but leave in the frying pan.
  • Crack the 2 eggs into a small jug and add the salt and pepper, whisk with a fork until the yolks and whites are combined.
  • When the pasta is cooked, turn off the heat, drain and return to the pan along with a few spoonfulls of cooking liquid. (I find this happens naturally if you do it quickly.)
  • Quickly tip the eggs into the pasta and stir fast to coat the pasta in egg. The egg should gently cook in the residual heat of the pasta and the pan. DO NOT put the pan back on the heat.
  • Next, sprinkle in the cheese and stir again.
  • Finally, tip in the sprout and mushroom mix. Stir everything together to make sure it is well combined and everything is coated in the sauce.
  • Serve with extra cheese to sprinkle on top and some more black pepper.

Notes

  1. Not suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Sprout and Wild Mushroom Carbonara
Amount Per Serving
Calories 427 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 101mg34%
Sodium 287mg12%
Potassium 480mg14%
Carbohydrates 63g21%
Fiber 5g21%
Sugar 4g4%
Protein 19g38%
Vitamin A 718IU14%
Vitamin C 43mg52%
Calcium 200mg20%
Iron 2mg11%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Get More Easy Peasy Leftovers Recipes here…

Easy Peasy Leftovers Recipes

 

Pin Sprout and Wild Mushroom Carbonara for later

A delicious vegetarian twist on a pasta classic, this Sprout and Wild Mushroom Carbonara is a great way to use up those leftover sprouts that are lurking in your fridge! #sprouts #brusselssprouts #mushrooms #wildmushrooms #carbonara #vegetariancarbonara #leftovers #christmasleftovers

 

FREE 4 Week Easy Dinners Meal Plan

Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!

 

Don’t want to miss a thing?

Follow me on Twitter, Facebook and Instagram. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week?

 

125 shares


2 Comments

GET FREE MEAL PLANS!

Get my 4 Week Easy Dinners Meal Plan plus ready-made shopping lists...

« Eight Fabulously Easy Peasy Boxing Day Leftovers Ideas
Happy New Year and my Easy Peasy Foodie 2016 Roundup »

Comments

  1. Nico @ yumsome says

    29th December 2016 at 12:20 pm

    Even though I don’t eat eggs and dairy, I just know that this tastes super-delicious (and if I did eat them, I’d be all over this)! It looks gorgeous (of course!), and I love that you use wild mushrooms instead of pancetta.

    You’re so right about the leftover bits and bobs in the ‘fridge, I looked this morning, and thought, “Hmmm, what am I going to do with two carrots, a beetroot, and half each of a red and green cabbage… that’s not soup or stir-fry?” I still haven’t decided! Ha ha!

    Wishing you and yours a wonderful 2017, Eb – I am so happy to have ‘met’ you this year! xx

    Reply
    • Eb Gargano says

      31st December 2016 at 4:32 pm

      Aw, thanks Nico. I can quite imagine it would be easy to make this vegan friendly – perhaps using some cashew cream or similar instead of the eggs and frying the sprouts and mushrooms in olive oil. Sounds lovely thinking about it…might have to try that version!! It has been lovely to ‘meet’ you this year too and I wish you and yours a fab 2017 too 🙂 Eb x

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Connect with Me

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Me

Eb Gargano Headshot

Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

Find a Recipe

Get my 4 Week Easy Dinners Meal Plan!

COPYRIGHT © 2023 EASY PEASY FOODIE · DIVINE THEME BY RESTORED 316 · BUILT ON THE GENESIS FRAMEWORK · POWERED BY WORDPRESS
125 shares